'Olives and Oranges' on Serious Eats

Last night I had the pleasure of attending a party celebrating the publication of this week's Cook the Book selection, Olives & Oranges by Sara Jenkins and Mindy Fox. In addition to the delicious Prosecco cocktails, I sampled many dishes... More

Made from slow-cooked meats, aromatic vegetables, and fragrant herbs, hearty ragùs make classic fall toppings for pasta and polenta. Their luxurious flavor is often a result of using rich beef or wild game, but this week's Cook the Book author... More

I adore escargot: the chewy, earthy flavor; the delicate shells; and most of all, mopping up all the melted garlic- and parsley-infused butter with chunk of baguette. Sara Jenkins, author of this week's Cook the Book selection Olives &... More

The following recipe is from the September 17th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The unique flavor of turnips is at once sweet and bitter. While they are available year-round,... More

Bread puddings—such as whiskey, chocolate, and berry—warmed and topped with whipped cream, are one of my favorite desserts. Lately, I've started to explore all the wonderful varieties of savory bread puddings flavored with sharp cheeses, eggs, onions, and vegetables.... More

Today's Cook the Book recipe, the first to be excerpted from Olives & Oranges by Sara Jenkins and Mindy Fox, looks ahead to the coming winter months. Long Pasta with Bacon, Red Cabbage, Walnuts, and Rosemary comprises basic cold-weather staples,... More

The daughter of a foreign correspondent and the famed food authority Nancy Harmon Jenkins, Sara Jenkins, author (along with food writer Mindy Fox) of this week's Cook the Book selection, Olives & Oranges, spent her formative years caravanning around Europe absorbing local flavors and learning culinary traditions. By the time she was a teenager, Sara had lived in France, Lebanon, Spain, and Italy. It is no surprise, then, that Sara's cooking—at such illustrious restaurants as 50 Carmine, Il Buco, and I Coppi—is as whimsical and improvised as it is rooted in Mediterranean traditions. With Olives & Oranges, Jenkins builds on the "language of flavor" she learned along her travels. From classics such as Lemon Olive Oil Cake and Tuscan... More